1Trim and finely chop the spring onions, peel and finely chop the garlic.
2Heat 1 tablespoon of olive oil in a pan, add half the spring onions and cook until soft. Also add garlic and cook for a further minute.
3Turn up the heat, add the rice and stir for a couple of minutes until translucent & keep stirring.
4Gradually pour in the hot stock, stirring constantly over a low heat until the rice is almost cooked; some of the stock may be leftover.
5Add the peas and cook for a couple of minutes more.
6Turn off the heat and stir in the butter, remaining spring onions and lemon zest. Finely grate in the Parmesan, pick, chop and add the herbs, then season with sea salt and black pepper. Leave to cool completely.
7Take small handfuls and shape into cakes. Beat the eggs in a shallow bowl, also, place the breadcrumbs on a plate alongside it.
8Dip the cakes in the egg, shaking off any excess, then coat in the breadcrumbs.
9Heat enough oil to fill a large frying pan to about half the depth of the cakes. Fry the arancini cakes for 3 to 4 minutes on each side, or until golden, then drain on kitchen paper.
10Serve with a green salad and a squeeze of lemon.